Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products

Silva, Luana Cristina A da; Lafetá, José A Q; Leite, Mauricio Oliveira; Fontes, Edimar Aparecida Filomeno; Coimbra, Jane Sélia dos Reis

doi:10.1111/1471-0307.12710

Cited by 8 publications

(4 citation statements)

References 17 publications

(16 reference statements)

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“…These parameters were evaluated to determine the level of decontamination of the actual effluent. Lactose content was determined via titration using the adapted Lane-Eynon method [34], while the BOD 5 and COD contents were determined using the American Public Health Association method [35].…”

Section: Cheese Whey Adsorption Assaysmentioning

confidence: 99%

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Castro,

Matheus,

Mançano

et al. 2023

Water

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Brewer’s spent grains (BSG) are a significant by-product of beer production, and its improper disposal poses environmental challenges. This study investigated the use of BSG for activated carbon production with phosphoric acid as a chemical activator and its application in cheese whey remediation through liquid-phase adsorption. The adsorbent was thoroughly characterized through using techniques such as FTIR, SEM, N2 isotherms, and surface charge distribution. The adsorbent exhibited substantial pores, a high surface area (605.1 m2 g–1), good porosity, and positive surface charges that facilitated favorable interactions with cheese whey compounds. Equilibrium was achieved in 330 min for lactose, BOD5, and COD. The maximum adsorption capacities were 12.77 g g–1 for lactose, 3940.99 mg O2 g–1 for BOD5, and 12,857.92 mg O2 g−1 for COD at 318 K. Removing these adsorbates from cheese whey effluent reduces its organic load, enabling water reuse in the manufacturing unit, depending on its intended use. The adsorption process was spontaneous and endothermic, with ΔH° ≥ 265.72 kJ mol−1. Additionally, the activated carbon produced demonstrated impressive regeneration capability with sodium hydroxide, maintaining 75% of its adsorption capacity. These results emphasize the potential of activated carbon as an effective adsorbent for cheese whey remediation, providing a sustainable solution for waste management in the dairy industry and water reuse.

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Section: Cheese Whey Adsorption Assaysmentioning

confidence: 99%

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Castro,

Matheus,

Mançano

et al. 2023

Water

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“…Alternatively, HPLC with refractive index detection, 9,10 volumetric, and spectrophotometric procedures after analyte derivatization ( e.g. DNS, 11 Somogyi–Nelson, 12,13 Lane–Eynon, 14 and Benedict methods 15 ) have predominated for lactose determination in milk. These procedures involve reduction of Cu( ii ) ion in alkaline medium, under heating, differing in relation to the measured product: e.g.…”

Section: Introductionmentioning

confidence: 99%

“…These procedures involve reduction of Cu( ii ) ion in alkaline medium, under heating, differing in relation to the measured product: e.g. Cu 2 O in the Benedict 15 and Lane–Eynon 14 methods and MoO 3 (formed by reduction of molybdate by Cu( i )) in the Somogyi–Nelson 12,13 method. These procedures are typically time-consuming and require laborious sample preparation, which is incompatible with the high analytical demand.…”

Section: Introductionmentioning

confidence: 99%

A novel approach for lactose determination in cow's milk exploiting smartphone-based digital-image photometry

Malho Alves,

Martins,

Rocha

2023

Anal. Methods

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“…A comparison between classical methods and a well-established HPLC method help to evaluate whether these classical methods can be applied in specific dairy products (Silva et al, 2020). The analysis of the freezing point of milk, using cryoscope equipment, is routine in dairy industries; therefore, industries can use this same equipment to measure lactose hydrolysis indirectly.…”

Section: Introductionmentioning

confidence: 99%

Lactose quantification in UHT milk by high-performance liquid chromatography and cryoscopy (freezing point depression)

Costa

Moreira

Santana

et al. 2021

RSD

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Due to the large number of people with lactose maldigestion, the dairy industries have increased production and diversity of low lactose and lactose-free foods. Consequently, the need to control the lactose hydrolysis process has also risen. This study aimed to correlate freezing point depression (cryoscopy) and lactose concentration, quantified by high-performance liquid chromatography (HPLC), in UHT milk. To accomplish this, UHT milk samples were subjected to seven lactose hydrolysis treatments, using lactase enzyme, resulting in different lactose concentrations. All samples were subjected to HPLC analysis and freezing point measurement, using a cryoscope. The results were plotted on a graph and a linear regression was performed. There was a strong correlation between lactose concentration and freezing point (R = 0,9973) and the coefficient of determination (R2) was 0,9946, which means that 99,46% of the variability of the response data is explained by the linear regression model. Therefore, the results point to the feasibility of estimating the lactose concentration in milk during the hydrolysis process for the production of low lactose milk, by cryoscopy, a quick analysis, with lower cost compared to HPLC and that is already among the analyses commonly performed in dairy industries.

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Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products

Cited by 8 publications

References 17 publications

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

Single-Step Modification of Brewer’s Spent Grains Using Phosphoric Acid and Application in Cheese Whey Remediation via Liquid-Phase Adsorption

A novel approach for lactose determination in cow's milk exploiting smartphone-based digital-image photometry

Lactose quantification in UHT milk by high-performance liquid chromatography and cryoscopy (freezing point depression)

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